Plantain Burrito Bowls
This recipe is brought to you by our vegan friend @mamaeatsplants who is great at creating satisfying meals the whole family will love! She says don’t be put off by the number of components here - it all comes together rather quickly and easily! The plantains are also excellent on their own with a scoop of ice cream and some toasted coconut!
Ingredients
For the rice:
1T oil
1/2 a medium onion, diced
3 cloves garlic, minced
1/2t salt
1t ground cumin
1 tomato, diced
1.5c brown rice
1/2c frozen peas
1/2c frozen corn
For the plantains:
2 plantains, peeled and sliced on the diagonal into 1/4 inch thick pieces
1T coconut oil
For the beans:
2 cans black beans
1t ground cumin
1/2t smoked paprika
1/2t dried oregano
Juice of 1/2 lime
For the pico de gallo:
2 large tomatoes, chopped
juice of 1 lime
1/4t salt
1 small jalapeño chile, chopped
1/4c cilantro, chopped
1/2 medium onion, chopped
Method
For the rice:
- Heat oil in pan and add in the onion. Cook, stirring occasionally, until onion is translucent, about 5 minutes.
- Add in the garlic, salt, and cumin and stir quickly until fragrant, about 30 seconds. Add in tomato and stir, cooking about 2 minutes.
- Add in the rice and 2.5c water and stir. Bring to a boil, then cover and turn down the heat. Let cook 25 minutes, then open lid and add the frozen corn and peas on top without stirring, replace lid, and cook another 5 minutes.
- Remove from heat and stir to fluff, replace lid and let it sit while you prepare the other components.
For the beans:
- Preheat the oven to 400 degrees.
- Place plantains on a baking sheet lined with parchment paper and drizzle the oil on top. Sprinkle with salt.
- Place in oven and bake 10-15 minutes, or until caramelized and brown in spots. Keep checking them as they are prone to burn quickly due to the natural sugars.
- Place beans in a pot with the cumin, paprika and oregano, and heat them over medium low until warmed through. Remove from heat and stir in the lime juice.
For the pico de gallo:
- Mix all pico ingredients in a bowl until combined.
- Lastly, assemble all components in a bowl. Serve with corn tortillas, lime wedges and guacamole.